In the spirit of Tony Bourdain, food as adventure. Try everything twice in case it was made wrong the first time. Eat without fear or prejudice.

Tuesday, August 14, 2007

Boys Weekend in Wisconsin, Pt. 2 - Lengua Tacos

While up in Wisconsin with the boys, we enjoyed delicious BBQ'd bratwursts and Hungarian sausages (with paprika) from Schwai's butchers and microbrewed pale ale and I.P.A. from Caldera Brewing smuggled in lickingpants suitcase from Portland, OR.One of the highlights was our friend Steve making homemade tongue tacos. He started with a large cow tongue from the butcher, and then he proceeded to smoke it all day on the BBQ.While waiting for it to reach the right temperature, he made homemade pico de gallo with fresh tomatoes, onions, fresh cilasntro, jalepenos, and limes. He also started to warm up fresh corn tortillas he brought from a tortilleria.When the tongue was ready, he then proceeded to chop it up into little chunks, seasoned it on a grill, and then we all made our own tacos a la carte.